Stove Top Tuna Casserole Recipe
Only 20 minutes to make this classic pasta dish that is saucy, cheesy and delicious!
Servings 6 servings
Calories 441kcal
Equipment
- 1 Dutch Oven
Ingredients
- 8 ounce package egg noodles cooked to al dente
- 10.5 ounce can cream of chicken soup
- 12 ounce can evaporated milk
- 1 teaspoon Montreal steak seasoning
- 5 ounce can Albacore chunk white tuna well drained and flaked
- 1 cup mixed frozen vegetables
- 2 cups shredded cheddar cheese
- fresh cracked black pepper and minced parsley.
Instructions
- Generously salt a large pot of boiling water. Add the pasta, cook to al dente. Drain well and reserve one cup of pasta liquid.
- Add the cream of chicken soup and evaporated milk to a large skillet or pot. Whisk together to combine. Add the shredded cheese and whisk until the cheese is melted.
- Season the sauce with steak seasoning. Add flaked tuna and frozen vegetables, and stir well.
- Add the cooked noodles and stir and combine to mix with the cheesy sauce. You probably won't need it, but if the sauce is stiff, add a splash of the reserved pasta water.
- Garnish with fresh cracked black pepper and minced parsley.
Nutrition
Calories: 441kcal | Carbohydrates: 41g | Protein: 26g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 93mg | Sodium: 772mg | Potassium: 268mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2049IU | Vitamin C: 3mg | Calcium: 316mg | Iron: 2mg